Chapter XII · Eggs · No. 424
424—Poached Eggs Maintenon
Garnish some tartlet-crusts with a Soubise à la Béchamel, slightly thickened by reduction. Coat the eggs with Mornay sauce, besprinkle with grated cheese, and place them in the crusts by means of a slice.
Set to glaze in a fierce oven, and, on withdrawing the dish from the oven, surround the crusts with a thread of melted meat-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 424, p. 170. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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